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Creamy Sicilian Cheesecake
Creamy Sicilian Cheesecake
Creamy Sicilian Cheesecake
Creamy Sicilian Cheesecake
Creamy Sicilian Cheesecake cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Creamy Sicilian Cheesecake

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F.
2
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Lightly grease a 9" springform pan with cooking spray, butter, or oil, and line the sides with parchment paper.
3
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In a food processor, add the graham crackers and pulse until they form fine crumbs.
4
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Add the brown sugar, salt, and melted butter, and continue pulsing until fully combined.
5
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Pour the crust crumbs into the prepared springform pan, and use a measuring cup or small bowl to pack the crust down and press it up the sides about 2".
6
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Bake the crust for 10 minutes until set and golden.
7
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Allow to cool completely.*
8
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Lower the oven temperature to 325 degrees F.
9
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Place a 9x13 cake pan on the bottom rack.
10
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In a large saucepan, bring about 6 cups of water to a boil.
11
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Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese, ricotta, sugar, and cornstarch.
12
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Mix on low speed until fully combined and smooth, then scrape down the bowl.*
13
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Then mix the eggs in one at a time (still on low speed), scraping down the bowl in between each addition. Add in the vanilla paste with the egg yolk.
14
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Scrape the bowl down one last time, then pour the filling into the cooled crust and smooth out the top.
15
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Carefully pour the boiling water into the 9x13 pan.
16
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Place the cheesecake above the pan on the middle rack.
17
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Bake for about 1 hour - 1 hour 10 minutes until the edges puff up and the center jiggles slightly.
18
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Once the cheesecake is done baking, turn the oven off and crack open the door. Leave the cheesecake in the oven for 1 hour.
19
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Then, take the cheesecake out of the oven and allow to cool at room temperature for an additional hour.
20
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Place the cheesecake in the fridge, and chill overnight.
21
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The next day, remove the cheesecake from the pan.
22
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Top with fresh strawberries and enjoy!

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Tips & Tricks (5)

  • Room Temperature Ingredients are Essential 🌡️
    Bring ricotta, cream cheese, and eggs to room temperature before mixing to ensure a smooth, lump-free filling that bakes evenly without cracks or dense spots.
  • Balance Ricotta-to-Cream Cheese Ratio 🧀
    The ricotta-heavy blend creates that lighter, less overwhelming sweetness—don't skimp on the ricotta or you'll lose the signature Sicilian character and revert to a heavy traditional cheesecake.
  • Use a Water Bath for Gentle Baking 💧
    Always bake this cheesecake in a water bath to regulate temperature and prevent the top from cracking or the edges from overbaking while the center stays creamy.
  • Cornstarch Prevents Excessive Cracking 🌾
    The cornstarch in this recipe reduces moisture loss and helps stabilize the filling—don't replace it with flour as it will create a denser, grainier texture.
  • Chill Overnight for Best Texture and Flavor 🧊
    Refrigerate for at least 12 hours (preferably 24) to allow flavors to meld and the filling to set properly, resulting in creamy slices that hold their shape beautifully.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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